The temperature has finally crept below double digits which means only one thing. It’s time dust off the slow cooker and get the stews and casseroles going. Obviously you can use your slow cooker at any time of the year, but for some reason mine only tends to make an appearance from October onwards.
I love the fact that by 10am this morning, dinner was made! Slow cookers are just fantastic for sneaking in tons of vegetables that almost melt into the sauce, and cooking food in this way preserves so many of the nutrients as they do not reach high temperatures.
This recipe for a spiced lamb casserole will serve 2 adults and 2 children:
500g pack of diced lamb (organic is best)
2 onions, roughly chopped
2 cloves garlic, roughly sliced
2 carrots, chunkily chopped
1 leek, thinly sliced
4-5 medium-ish potatoes, chunks
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1 tbsp tomato puree
300mls beef stock (Kallo is best)
Salt & pepper
Chuck it all in the slow cooker, give it a stir, and switch it on. Seriously, that’s it. It should have a good 6-7 hours on low.
Look out for more slow cooker recipes!